Poultry with a European passport

Chicken in French pastry with apple chutney

Poultry roasted in French pastry is a very elegant dish that looks impressive on the plate. The delicate taste of chicken is worth complementing with a fruity note – we suggest dry apple chutney.


  • 2 large chicken breasts
  • 500 g mushrooms
  • 1 piece of chilled French pastry
  • 1 kg of sour apples
  • 2 fresh red chilli
  • 50 ml of white wine vinegar
  • 100 g sugar
  • a pinch of salt
  • a bit of oil
  • 2 eggs


  1. Wash the mushrooms and cut them into small slices;
  2. Fry the mushrooms in oil, with a little bit of salt until they release water and become golden, set aside to cool;
  3. Grease the chicken breasts with oil, salt and pepper, fry on both sides to make them golden;
  4. Combine both breasts to create an even roll;
  5. Spread fried mushrooms evenly on a sheet of chilled French pastry and place the chicken breast roll on the edge. Wrap everything in the pastry.
  6. Spread whisked eggs on the pastry and place on a baking tray on parchment paper and put in the oven preheated to 180°C for 10-12 minutes.

Apple chutney:

  1. Wash and peel the apples and cut them into pieces;
  2. Chop the chilli and mix everything together in a pot, sprinkling with sugar;
  3. Stew for a few minutes on low heat, add and evaporate vinegar.
  4. After taking the chicken out, set it aside for 5-6 minutes to cool down and then cut it into thick slices. Serve with the apple chutney.